Description
Cheesy chicken burritos recipe with slow-cooked seasoned chicken, beans, lime rice and Pico de Gallo wrapped in tortillas and lightly grilled.
Ingredients
Units
Scale
- 1 lb boneless skinless chicken breasts
- 1 package taco seasoning
- 1 cup salsa
- 1 can black beans (drained and rinsed)
- 3 cups cheddar jack cheese
- 6-8 burrito sized tortillas
- 1 teaspoon olive oil
- pinch of chopped cilantro
- juice of 1 lime
- 2 cups cooked white rice
- 2 tablespoons butter
- 2 cloves garlic minced
- 3 tablespoons chopped cilantro
- Juice of 2 limes
- 1 teaspoon kosher salt
- 3 Roma tomatoes (diced)
- 1 cup onion (finely diced)
- 1 jalapeño (seeded and minced)
- 2 tablespoons fresh chopped cilantro
- Salt and pepper (to taste)
- Juice of 1 lime
Instructions
- Add the chicken to the slow cooker. Sprinkle the taco seasoning over the chicken and pour the salsa over the chicken. Cook for 2 hours on high.
- When the chicken is done, shred it using two forks and mix the chicken with the juices. Add the juice of 1 lime and a pinch of cilantro and mix again.
- Prepare the Pico de Gallo by combining all of the ingredients in a medium bowl. Cover and set aside.
- In a large pot add butter and garlic over medium heat. Cook until the garlic is fragrant, about 1 minute. Add the cooked rice and lime juice, cilantro, and salt. Mix until well combined.
- To make the burritos – Add some shredded chicken to the center of a tortilla. Top with rice and beans. Add about a ¼ cup of cheese and some Pico de Gallo. Wrap and set aside. Repeat with remaining tortillas.
- Heat a large skillet to medium-low heat. Add olive oil. Add the wrapped burritos, as many as will fit in the pan at a time. Heat for 4-5 minutes, turning the burritos every minute so they don’t burn until browned on both sides. Repeat with remaining burritos.
Nutrition
- Serving Size:
- Calories: 692
- Sugar: 8.7 g
- Sodium: 1636.2 mg
- Fat: 30.4 g
- Carbohydrates: 67.4 g
- Protein: 41.9 g
- Cholesterol: 130.7 mg